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Crepes with ham and cheese
Preparation
25 min
Cooking time
15 min
Servings
4
Ingredients
- 2 eggs
- 300 ml (1 1/4 cups) milk
- 1 pinch of salt
- 5 ml (1 tsp) baking powder
- 425 ml (1 3/4 cups) flour
- 45 ml (3 tbsp) butter, melted
- Vegetable oil
- 15 ml (1 tbsp) butter
- 2 green onions, thinly sliced
- 150 to 200 g (5 to 7 oz) cooked ham, cut into julienne strips
- 500 ml (2 cups) béchamel sauce
- 60 ml (4 tbsp) Parmesan cheese, grated
- 60 ml (1/4 cup) 15% cooking cream
- 125 ml (1/2 cup) Emmenthal or Gruyère cheese, grated
Preparation
- In a bowl, mix together the eggs and milk.
- Add the dry ingredients and stir well.
- Add the melted butter and set aside to rest. Pass through a sieve if needed.
- Set aside to rest for 20 minutes.
- In a crepe pan, pour a bit of oil and heat over medium-high heat. Pour into pan about 45 (3 tbsp) of the crepe mix.
- Tilt the pan to cover the whole surface.
- Brown both sides. Set aside.
- Repeat the same procedure to use all of the crepe mix.
- In a saucepan, melt the butter and brown the green onions.
- Add the ham to heat it up and stir.
- Add half of the béchamel sauce and the Parmesan. Stir.
- Preheat the oven to 190°C (375°F).
- Spread the crepes out on a countertop. Place some of the ham mixture on the centre of each crepe.
- Roll and fold the ends inward. Place them in an oven-safe dish. Top with the rest of the béchamel sauce to which the cream has been added and top with the grated Emmenthal.
- Cook in the oven for 30 minutes, until the inside is hot and the top is nicely browned.
- Serve immediately.
